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Butchery
One-day cookery course
Around 90 per cent of us buy our meat neatly packaged at the supermarket. And we buy the most expensive cuts so less-popular cuts of meat, which are usually more tasty, are never used in the home.
Our Butchery course is suitable for students who would like to learn
the
basics, get to grips with the different cuts of meat you can buy at
your
local butcher, and gain an understanding of the skills required in
the
art of Butchery. This is a huge subject and so we will be
demonstrating
as well as giving you hands-on experience during the day which is
specially devised to show how to prepare meats and poultry for the
oven.
The course is an ideal accompaniment to our Knife Skills course and
we
would expect students to have experience of using knives prior to
joining
the course.
Develop a basic understanding of butchery
Develop a general knowledge of meat, poultry, and game
fabrication and portioning as it relates to retail, and
Restaurant cuts.
Identify bone and muscle structure.
Identify Primal and Sub-primal cuts of beef, veal, Lamb, Pork,
and Game.
Value the professional role of a butcher in the culinary field.
Understand the proper storage of meats, fish, game, poultry and
shellfish.
Sample day
- Prep whole long legged chickens this will include gutting and de-heading (we will use this on gastro courses)
- Pluck and draw pigeons and prepare for oven roasting (we will use these on 2 day game course)
- French trim racks of lamb (we will eat this for lunch)
- Demo bone and rolled shoulder of lamb
- Cut and trim loin pork chops on the bone
- Gallantine whole quails
- Trim and prep sweetbreads, kidneys, liver and tongue
Sample lunch menu
Pink roasted rack of local lamb with mini faggot, crispy sweetbreads, seasonal vegetables and thyme jus.
Note: this course will not change seasonally.
£175
Participants must be 18 or over.
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